• 25g dried porcini mushrooms
  • ½ x 500g pack easy cook rice
  • 1 tablespoon olive oil
  • 1 onion, peeled and chopped
  • 2 leeks, finely sliced
  • 500g pack frozen British chicken mini fillets, defrosted following pack instructions
  • 125ml white wine
  • 150ml chicken stock
  • 150ml half fat crème fraîche
  • 28g pack flat leaf parsley, chopped


  1. 1

    Pour boiling water over the mushrooms and soak for 10 minutes. Cook the rice, following pack instructions.

  2. 2

    Meanwhile, heat the oil in a large frying pan and add the onion and leeks. Cook for 10 minutes, until soft, then increase the heat. Add the chicken and cook for a further 5 minutes until beginning to brown.

  3. 3

    Add the wine, bring to the boil then simmer for 5 minutes, until reduced by half. Then pour in the stock and cook for a further 5 minutes.

  4. 4

    Drain the mushrooms and add to the pan with the crème fraîche and half the parsley. Stir well, then serve with the rice and garnish with the remaining parsley.

Nutritional Details

Each serving provides
  • Energy 2328kj 556kcal 28%
  • Fat 14.2g 20%
  • Saturates 5.7g 29%
  • Sugars 5.8g 6%
  • Salt 0.2g 3%

% of the Reference Intakes

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